Cheese breadsticks

Put flour, whole egg liquid, fine granulated sugar, yeast, salt, and pure milk into the dough mixing container.

Start kneading the dough, which can be done using a machine or by hand.

After forming the dough, add butter softened to room temperature.

Continue kneading the dough.

Until small thin films can be pulled out.

Gather the dough into a ball and let it ferment in a warm place.

Up to twice as large.

Knead out the air from the dough and divide it evenly into 5 portions.

Roll the small pieces of dough into balls separately.

Cover and let rise for 15 minutes.

Roll it into a long oval shape.

Flatten one long side and roll it up from the other side.

Roll it into a thin roll and pinch the opening closed.

Place it down with the closed end facing down.

Grease the baking pan with butter or line it with parchment paper.

Place the raw dough onto the baking tray for the second fermentation.

After fermentation is complete, brush on the remaining whole egg mixture.

Sprinkle shredded cheese.

Then squeeze on the salad dressing.

Preheat the oven to 180 degrees, use both upper and lower heat, place in the middle layer, and bake for about 15 minutes.

Sprinkle with chopped dried shallots after coming out of the oven.

You can also use chopped green onions if you don't have chopped shallots, and sprinkle them on the salad dressing before putting it in the oven to bake together.

If eaten the next day, you can spray a little water on the surface of the bread and heat it in a 200-degree oven for a few minutes to restore its softness.